Nothing says summer quite like the crisp, flavorful taste of chilled citrus. It cools and delights on a warm Houston day and is the ideal way to end a meal. At Zanti Cucina Italiana, founder Santiago Peláez has taken the taste of summer and put it into a stunning and delicious citrus dessert. Sol de Valencia, available for brunch, lunch, and dinner through August, is a citrus-forward dish that highlights simplicity and seasonal flavor. Peláez walks us through how the dish comes together. zanticucina.com
The Orange
Peláez chose Valencia orange for this dish for a variety of reasons. "It has a balanced sweetness and acidity, high juice content, low pulp and seed ratio, and a delicate floral aroma," he says.
The orange is washed, disinfected, and brought to room temperature. Then, it's cut open and hollowed by hand using a traditional artisanal technique. "We remove the pulp gently with a Parisian spoon," Peláez explains. "That keeps the peel intact so it can be frozen and used as a natural, aromatic serving vessel."
The Sorbet
The orange sorbet is made in-house. Juice is manually extracted to avoid bitterness from the peel's oils. "We blend the juice with organic sugar and a natural stabilizer to preserve flavor and texture," Peláez says. "The sorbet features natural floral notes and a balanced citrus character. The recipe's simplicity allows the orange's aromatic qualities to shine."
The Liqueur
On the side, guests can add a chilled shot of Jalisco Orange Liqueur, which is meant to be sipped. "It intensifies the orange aroma and adds warmth and complexity to the sorbet experience," says Peláez.